Archive for the ‘Iron’ category

New “Vegetarian Eating” Book From Staci Marquez-Nichols

February 5th, 2010
vegetarian lasagna yum!

In today’s meat-obsessed world, it’s not easy eating plants but a newly released book from Life Tips, Inc can help. So often seasoned vegetarians settle into an eating routine that may not be satisfying all of their needs… enter Staci Marquez-Nichols to the rescue.

Her book “101 Vegetarian Eating & Living Tips” provides info and insights veteran and newbie vegetarians alike can use to enjoy a smart and healthy vegetarian lifestyle – including ammunition you can use against veggie naysayers.

There are a ton of vegetarian cookbooks and books criticizing the meat industry available, says author Staci, but surprisingly few resources on how to make a meat-free diet work. This is what makes ‘101 Vegetarian Eating & Living Tips’ so indispensable. There are a lot of long-term vegetarians who don’t know what a complete protein is or how to combine their foods to form them. There are a lot of veteran vegetarians who don’t know that processed soy–i.e. fake meat–is really bad for you. I explore all of these things in my book.

“101 Vegetarian Eating & Living Tips” provides readers with humorous, real-world and engaging insights every vegetarian can use.

Tips and trivia include:

  • Detailed vegetarian food groups (It’s more than nuts and berries!)
  • The body’s vitamin and nutrient requirements and how to meet them
  • The environmental impact of a vegetarian diet vs. the Standard American Diet
  • How to deal with meat cravings
  • Veggie-friendly fast food finds
  • A list of famous vegetarians and vegans
  • Thought-provoking quotes on vegetarianism from everyone from Albert Einstein to Leonardo da Vinci
  • Specific chapters for vegetarian athletes, vegetarian kids, pregnant vegetarians, traveling vegetarians, and more

“101 Vegetarian Eating & Living Tips” is available from Amazon.com (where it has already earned a 5-star rating) for less than $10.

You can also check out Staci’s website, VegetarianTips.net.

9 Fun Facts About Sunflower Seeds

January 12th, 2010

Do you love movies and popcorn? Do you know Israel and Turkey have sunflower seeds available at their movie halls as the snack of choice replacing popcorn, due to their nutrition and better taste? Surprised! Read on…

sunflower seeds

image via The Hot Potato

Below are some cool Sunflower seed fun facts.

  1. Sunflower seeds belong to that rare class of foods that are as healthy as they are delish. Due to no cholesterol content and cholesterol-fighting (phytosterols) they’re really good for the heart. In addition to that, they’re rich in fiber, minerals like zinc and calcium, iron for blood and also magnesium, selenium. Oh! and they have very high levels of Vitamins B and E. In fact, sunflower seeds are particularly a GREAT SOURCE OF VITAMIN E.
  2. Phytosterol from sunflower seeds is known to make the immune system more robust, flush out toxins and reduce the risk of cancer, while also regulating the level of cholesterol in the blood stream thereby reducing chances of cardiac stroke.
  3. The mineral selenium on the other hand acts as a catalyst in apoptosis – the self destructing mechanism of the body that sheds cancerous and abnormal cells growth. It also helps in DNA replication in various body repair mechanisms. Selenium isn’t abundantly available in common food types and the normal human intake of selenium is usually low. Having sunflower seeds, however, provides the body with ample selenium.
  4. The scientific name of sunflowers is Helianthus annuus, latin for flower of the sun. Scientifically, sunflower seeds aren’t actually seeds, they belong to the set achenes – edible fruits of flowers in the shape of seeds where the fruit inside does not adhere to the outer covering.
  5. Sunflowers grow throughout the year. Each sunflower consists of about 1000 to 2000 seeds and it takes about 3 months for a sunflower to mature. There are three kinds of sunflower seeds – black oil, striped and white. White seeds have not found much commercial use as yet.
  6. If you like variety in your snacks then you can choose from a wide range of sunflower seeds – roasted, unroasted, salted, unsalted, with the kernel or without it, spiced, chocolate covered, mint covered, barbecued, honey roasted or sprouted! This healthy delicacy of a snack can be served up in innumerable ways.
  7. You can also use sunflower seeds to garnish your salads and main courses, it gels with all kinds of food, bitter, sour, sweet, and salted. Sunflower seeds are also used to make sunflower seed butter, much like peanut better except its a lot more healthier.
  8. Most South East Asian countries use sunflower oil to cook (as most of their food is made in oil) because it is rich in polyunsaturated fatty acids and has a very low risk of cardiac strokes even when used daily. Lots of other countries are following suit these days. Processed sunflower oil is made into margarine’s and used instead of butter. The residual content once the oil is squeezed from the seeds is used as feed for livestock.
  9. Speaking of which, birds love sunflower seeds! Planting a few in your garden/farm is the easiest way to attract birds. Sunflower seeds make for good feed for livestock too.

Hope you enjoyed our sunflower seed fun facts, but feel free to share your own in the comment area. Cheers!

20 More Vegetarian Iron Sources

May 16th, 2009

Worried about iron? It’s a common concern among vegetarians, but there’s no reason to let it get you down, especially when there’s so many great iron-rich foods out there.

Here’s a short list of 20 of the top (in terms of iron density per calories) iron-containing fruits, vegetables, grains, seeds, beans, and nuts, with the amount of iron per 200 calorie portion:

Spinach Pie -- packed with iron and yummy!

1. Spinach (cooked) 31 mg
2. Pumpkin Leaves (cooked) 30 mg
3. Beet Greens (raw), 23 mg
4. Swiss Chard (cooked), 23 mg
5. Hearts of Palm, 22 mg
(Note: Try to buy from sustainable sources, many sources promote clearing of tropical forests for palm cores)
6. Spirulina Seaweed (dry), 19.6 mg
7. Asparagus (raw), 21 mg.
8. Butterhead Lettuce (includes Boston and Bibb varieties), 19 mg
9. Chinese Cabbage (pak-choi, cooked), 17 mg
10. Potatoes (cooked), 16 mg
11. Red Leaf Lettuce, 15 mg
12. Scotch Kale (raw), 14 mg
13. Tofu (raw), 14 mg
14. Jalapeno Peppers, 14 mg
15. Dandelion Greens (raw), 14 mg
16. Mushrooms (cooked), 12 mg
17. Green Beans, 12 mg
18. Beets, 1.3 mg
19. Arugula, 12 mg
20. Tomatoes (canned), 12 mg

Honorable Mention: Summer Squash, Peas, Onions, Peppers, Olives

An adult man needs approximately 10 mg/day, while an adult woman needs approximately 15 mg/day (according to the FDA).  Pregnant women need 30 mg/day, and those who work out extensively may need slightly more as well.

Note: Again, these numbers are for a 200 calorie portion, which is often significantly more than the serving size.  For example — the tomatoes’ serving size is 41 calories, so a single serving would only have 2.4 mg of iron, appr.  Still, I feel that the 200 calorie comparison gives the best feel for iron density, which is useful when you combine multiple veggies in a recipe.

Also note, all the veggie sources are non-heme iron, which is harder for the body to absorb, though cruelty free. To combat this – eat along with Vitamin C rich foods.

A big thanks to Nutrition Data for all the nutritional information!